Friday, 29 July 2011

Thrice Cooked Chips

Made these thrice cooked chips today and we had hot chip sandwiches for lunch! Yep, they are cooked three times, boiled once and deep fried twice. I love how these chips always turn out so nice and crispy on the outside while soft and fluffy on the inside. They're really easy to make but you just need to be patient if you want them to turn out perfectly golden and crispy. 

A quick recipe on how I made them...

1. Peel and wash 4 large potatoes (or however many you like) and cut into evenly sized chips.

2. Place chips in a saucepan of cold water and bring to the boil. Simmer on a low heat for 4-5 minutes until they are half cooked and still a little crunchy in the centre (keep an eye on them cos you don't want to overdo them - they are still going to be cooked two more times). Drain, leave to cool and then place in the fridge/freezer for half an hour.

3. Deep fry the chips on a low heat (small bubbles) for 10 minutes or until they start to take on a slight golden colour. Drain on paper towels, leave to cool and then place in the fridge/freezer for half an hour.

4.  Deep fry the chips again, this time on a medium high heat (bigger bubbles) for 4-5 minutes or until they are crisp and a nice golden brown colour.


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